Asian Cucumber Spinach Salad

Serve alongside Yakitori Noodle Bowls. From www.RachaelRayShow.com.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄3 cup water
• 3  tablespoons white wine vinegar
• 1  tablespoon  vegetable oil
• 1  tablespoon sugar
• 1  garlic clove, crushed and peeled
• 3 1⁄4 inches  thick slices fresh ginger
• 1  teaspoon crushed red pepper flakes
• 2  teaspoons tamari
• 1  small red onions, white onion or 1  small Spanish onion, thinly sliced
• 2  English seedless cucumbers, trimmed of ends, cut in half lengthwise then thinly sliced on an angle
• 1  lb  Baby Spinach, washed thoroughly
•  salt, to taste
•  pepper, to taste

Directions

1. Place the water, vinegar, vegetable oil, sugar, garlic, ginger, crushed red pepper flakes and tamari in a small saucepot over medium-high heat, bring up to a bubble and simmer one minute. Remove and discard the garlic and ginger.
2. Place the sliced onions in a salad bowl and pour the hot mixture over them. Let it sit until cool.
3. Add the cucumbers and spinach to the salad bowl, toss to combine then season with salt and pepper to taste.